Mahi Mahi with Pineapple-Mango Salsa
I have been serving wild salmon to my kids since each of them was about one years old. The first time my daughter had it was at my mother’s house. I remember coming over for dinner to see that she had prepared salmon for dinner and there were no other proteins available. I thought to myself “she thinks a one year old is going to eat fish? Not likely.” But to my surprise, my daughter loved it and eagerly had a second helping. From that point on, I started serving it at our home every couple of weeks and continued this with my son.
Recently, my husband and I decided that the kids were ready to try a new fish…or at least we hoped they were! We all went as a family to the local fresh fish market and we picked up wild Mahi Mahi. I chose it because it has a very mild flavor, like most of the white fish varieties, and because of its awesome health benefits. Fish are high in protein, omega 3 fatty acids, vitamins and minerals. Mahi Mahi is also an excellent source of vitamins B3 and B6, and selenium which is an antioxidant thought to have cancer protecting qualities.
When we got home, I decided to pair it with a topping that contained fruits and vegetables that my kids really like. I knew the toppings would be the predominant flavors they would taste, so I chose pineapple, mango and red pepper knowing how much my kids like these flavors. However, you could easily change up the toppings to suit your favorite flavors. The dinner was easy to prepare and was a big hit with the whole family. We will definitely be making this again and I’m sharing the recipe with you in the hopes that your family will enjoy it too.
Mahi Mahi with Pineapple Mango Salsa
This recipe makes two adult servings and two toddler servings. It’s gluten free and free of the top 8 most common allergens.
- Three 4 oz. wild Mahi Mahi filets
- Coconut Oil
- 1 cup chopped organic red bell pepper
- 1 cup chopped fresh pineapple
- 1/2 cup chopped fresh mango
- 1 tablespoon of cilantro
- 2 tablespoons of lime juice
- Salt to taste
- Pepper to taste
- Chop the bell pepper, pineapple, and mango and put it in a medium size bowl.
- Chop the cilantro and add it to the bowl.
- Squeeze the juice of one lime into the bowl until you get two tablespoons of lime juice.
- Mix together and set aside while you make the fish.
- Preheat a medium skillet with 2 tablespoons of coconut oil.
- Brush the Mahi Mahi filets with coconut oil and cover in salt and pepper.
- Add to the skillet once it’s hot, about 3 minutes.
- Cook the Mahi Mahi for 3 minutes, then turn the fish to the other side and cook for an additional 3-5 minutes until it’s cooked to your liking.
- Serve over Coconut Rice and spoon a generous helping of the pineapple-mango salsa on top.